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Tasca Lanza's surprisingly unfishy version of pasta con le sarde, the island's "national dish," is adapted from The F...

This recipe, adapted from Giovanna Tornabene's La Cucina Siciliana di Gangivecchio (Knopf), represents a more refined...

It's the cheesy bread crumbs that make this simple dish from La Minosse special. For more sardine flavor, use 2 cans....

Cannelloni are usually dressed with a béchamel. Here Erica De Mane has chosen a pungent lemon sauce to brighten ...

This is Circo's best-seller in the summer, and it's very easy to make. Serve with plenty of Italian bread to mop up t...

This lean, protein-rich pesto is packed with spinach and thickened with white beans. If you don't have orecchiette, s...

This dish is actually the base recipe for a trilogy of classic Roman pastas. Add some beaten egg and Pecorino cheese ...

Try fresh sheep's-milk ricotta if it's available—it has a delicate flavor and light texture. For a richer topping, wh...

For a more intense tomato flavor, reconstitute the sun-dried tomatoes in the white wine called for in the recipe. Jus...

John Martin Taylor may have been inspired by the food of southern Italy to make this recipe, but it fits right in wit...

Jerry Clare, chef and co-owner of The Belmont in Camden, Maine, learned to make pad thai while studying in Thailand a...

Marcella Hazan Marcella Cucina • October 1997

Mara Martin is one of the most precious friends Marcella Hazan has gained through cooking. When she and her husband, ...

Marcella Hazan Marcella Cucina • October 1997

It’s the deep, intense flavor of lamb that sets this sauce apart from other classic meat sauces. So does the fact tha...

The Mondavis chose this pasta for their meal in Italy because it features wild mushrooms, a staple in their Californi...

Weeks before Christmas, harbingers of the feast begin to appear in Neapolitan food shops with the arrival of the annu...

You can substitute 1 3/4 pounds of store-bought fresh or frozen cavatelli or potato gnocchi for the homemade cavatell...

Frank Bonanno, sous-chef at Mel's Bar & Grill, developed this three-mushroom pasta when he was the chef at Bruno&...

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